Homemade Chocolate Chip Cookies To Munch

Posted on - in Bonz' Kitchen Escapade

My daughter is attending her school field trip this Saturday and hubby is coming with her as a chaperon.  Rather than packing junk foods for the trip, I decided to light up my oven and prepared all the ingredients needed to make a nice batch of chocolate chip cookies.  I have tried baking double chocolate chip cookies before, so now I’ll try chocolate chip cookies this time.

If I always want to try different baking recipes, I always copy and write it down in an index card and to be compiled in my recipe box.  I wrote this recipe and I’m afraid I didn’t take note the site where I got this recipe.  Well, I’ll try to search the web after this and link the original recipe where I got this from.

choco chip cookies batter

Anyways, I wanted to try this recipe first, then make necessary revisions after mytaste test with this recipe.  Also, the chocolate chips I had in my cupboard is a baking chocolate, and a cheap one I might add.  I should keep in mind that yummy baked goodies uses pricey chocolates.  Well, I have to finish this whole pack first before buying branded chocolate ones.  

I have read in some baking blog post that you can use muffin tins in baking these cookies, so I tried using it too, well, also because I only have one cookie sheet and it doesn’t have enough space accommodate all the cookie dough that I have molded.

choco chip cookies in tin

I have a couple of notes regarding this recipe once I finished tasting the finished product, I will list them below.

  1. I need to adjust the sugar measurements in this recipe, it tasted too sweet for my preference.  I will try to remove the white sugar and use all brown sugar instead.  If it doesn’t work out, I’ll cut the brown sugar measurement in half and full white sugar measurement.
  2. If I’m going to use the muffin tin again, it will be 3/4 full ice cream scoop, not the whole scoop I did on my first try.


choco chip cookies in jar


Homemade Chocolate Chip Cookies


  • 2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup salted butter, melted & slightly cooled
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tbsp vanilla extract
  • 1 egg, whole
  • 1 egg, yolk
  • 2 cup semi-sweet chips


  1. Line cookie sheets with parchment paper.
  2. Sift together the flour, baking soda and salt. Set aside.
  3. In a bowl, cream together the melted butter, brown and white sugar until well-blended. Beat in the vanilla, egg whole and egg yolk until light & creamy. Mix in the sifted ingredients until just combined. Stir in the chocolate chips by hand using a wooden spoon. Make sure the butter is cooled when mixed with the dough or else it will be wet. If this happens, let it rest at room temperature for a couple of minutes. It needs to be cool enough to scoop into cookies.
  4. Roll a half-cup of dough into a ball, and placed them in the cookie sheet 1 inch apart each other. Chill the ball cookie dough 2 hours or overnight for more chewy goodness.
  5. Bake cookies in a pre-heated oven of 350F (165C) for 11-14 minutes. Do not overbake.
  6. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
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